Classic Tiramisu

For a more elaborate presentation, line a charlotte mold with the coffee-soaked ladyfingers, then fill it with the mascarpone. Unmold onto a plate to serve.
Beautiful Desserts

Ingredients

One 17 1/2-ounce container mascarpone

4 large eggs, separated (see Note)

1/4 cup sugar

1 cup strong brewed coffee

24 ladyfingers (from a 7-ounce package)

Sweetened cocoa powder, for dusting

How to Make It

Step 1

In a medium bowl, beat the mascarpone with the egg yolks and 3 tablespoons of the sugar. In a large stainless steel bowl, whip the egg whites until they hold soft peaks. Add the remaining 1 tablespoon of sugar and beat until the peaks are firm and glossy. Fold half of the egg whites into the mascarpone, then fold in the remaining whites.

Step 2

Pour the coffee into a deep dish. Dip both sides of 12 of the ladyfingers into the coffee and arrange them in a single layer in a deep 8-inch-square glass baking dish. Spread half of the mascarpone filling on top. Dip the remaining 12 ladyfingers in the coffee and arrange them in a layer over the filling. Spread the remaining mascarpone over the lady-fingers and dust generously with cocoa. Refrigerate the tiramisu until thoroughly chilled, at least 2 hours or overnight.

Notes

Please be aware that this recipe uses raw eggs.

You May Like

Read More

Sign Up for Our Newsletter

Keeping you in the know on all the latest & greatest food and travel news, and other special offers.